Sticky Asian Short Ribs with Sesame Snow Peas

Using heat-and-serve braised beef short ribs in this recipe is a great shortcut that reduces your cooking time in a big way. Glazed with a homemade Asian-inspired sauce, you still get big, home-cooked flavor.

Level:
Easy

Yield:
4 servings

Serves:
4

Ingredients

1 navel orange

2 package heat-and-serve braised beef short ribs with sauce packet

⅓ c. hoisin sauce

⅓ c. sweet orange marmalade

1 tbsp. reduced-sodium soy sauce

1½ tsp. grated fresh ginger

1 tsp. canola oil

1 tsp. toasted Asian sesame oil

1 package trimmed snow peas

1 small red bell pepper

2 package ready-cooked jasmine rice

Directions

Heat oven to 400 degrees F. Remove two strips of peel from orange with a vegetable peeler; julienne the peel and reserve. Juice orange and reserve.

Unwrap ribs. Discard sauce packets or reserve for another use. Cut rib portions into individual ribs and place, bone side down, in a large roasting pan. Drizzle orange juice over ribs and add 1/2 cup water to bottom of pan. Stir together hoisin, marmalade, 2 teaspoons of the soy sauce, and ginger. Brush ribs with half the mixture.

Cover pan tightly with foil and place in oven for 15 minutes. Remove foil, brush ribs with remaining hoisin mixture, and continue to roast 10 minutes longer, until ribs are very tender and glaze caramelizes.

While ribs are in oven, heat oils in a nonstick skillet over medium heat. Add snow peas and bell pepper and sauté until crisp-tender. Remove from heat and season with the remaining 1 teaspoon of the soy sauce. Heat rice according to package directions.

Spoon rice onto plates and top with short ribs. Scatter reserved orange zest over ribs and serve with snow peas.